New This Month

Light Chocolate-Chunk Brownies


The secret to lighter -- but still delicious -- brownies? Replacing butter and much of the chocolate with better-for-you cocoa powder, applesauce, and reduced-fat sour cream.

  • Prep:
  • Total Time:
  • Yield: Makes 16

Source: Everyday Food, January/February 2008


  • 2 tablespoons vegetable oil, such as safflower, plus more for pan
  • 3/4 cup all-purpose flour, (spooned and leveled)
  • 1/2 cup unsweetened cocoa powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking soda
  • 1 cup packed dark-brown sugar
  • 1/2 cup unsweetened applesauce
  • 1/2 cup reduced-fat sour cream
  • 4 ounces bittersweet chocolate (2 ounces melted, 2 ounces coarsely chopped)
  • 2 large eggs


  1. Preheat oven to 350 degrees. Brush a 9-inch square baking pan with oil; line with a strip of parchment paper, leaving an overhang on two sides, and brush paper with oil.

  2. In a medium bowl, whisk together flour, cocoa, salt, and baking soda; set aside. In another medium bowl, whisk together brown sugar, applesauce, sour cream, melted chocolate, eggs, and oil until combined; add flour mixture, and mix just until moistened.

  3. Spread batter in prepared pan; sprinkle top with chopped chocolate. Bake until a toothpick inserted in center of cake comes out with a few moist crumbs attached, 30 to 35 minutes.

  4. Cool completely in pan. Use paper overhang to lift cake from pan; peel off paper, and discard. Cut into 16 squares.

Reviews Add a comment

  • Muthu Radhakrishnan
    20 JAN, 2014
    Please do not try this recipe it didn't come out good It was like rubber
  • Jessica Delgado
    27 FEB, 2013
    I made these today. In the middle of making the brownies, I noticed that my chocolate stash had been stashed by my kids :/ so, I had to improvise, because I had the oven on and the dry ingredients mixed... I had chocolate pudding so I used that instead of the melted chocolate and you know what? the brownies came out delicious - very light and yummy! :) I will def. make them again!
  • nyc2naples
    20 JUL, 2011
    These brownies were cakey, not chewy, so did not work for me. I should point out that I made some changes, though none of them should've caused the cakey-ness: used half white and half whole wheat pastry flour, used 3/4c sugar instead of 1c, used only 1oz of chocolate on top instead of 2oz. If anyone is interested, I did a nutritional analysis (for the recipe with my modifications) based on 16 servings: 124 calories, 5g fat, 26mg cholesterol, 1.5g fiber, 17g sugar, 2.4g protein.
  • Ashley616
    9 JUL, 2011
    Brownies were easy and delicious! I only used 1/2 cup of sugar, I felt that a cup was too much. They still turned out fantastic. Very fudgy and satisfying.
  • bobbi12781
    28 SEP, 2008
    I forgot to mention that I made these without the 2T oil, and didn't even know the difference.
  • bobbi12781
    28 SEP, 2008
    I'm not sure how "light" this recipe is, but I like that there's no butter or oil. The first time I made these, I found them to be too cake-like. The second time, I used 1 whole egg and 1 egg yolk, and the texture was more like a brownie. Good recipe.
  • jexika35
    11 JUN, 2008
    This is a very light brownie, so you don't feel too full or guilty! I recommend it.
  • Suly
    10 FEB, 2008
    A lot of chocolate ! I loved !
  • cayars
    7 FEB, 2008
    I made these for the Super Bowl and they were a definite flop. They were too light and "airy" compared, not at all what I would describe as "chunky". And way too much chocolate --- the melted chocloate on top was definitely overkill. My guests were disappointed.
    5 FEB, 2008
    I would like to know how many carbs are in this . Sounds good but if it has to many carbs I can't eat it.